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Lavanga Latika/Lobanga Latika - West Bengal Special


This is the last post for the Indian Food Odyssey and I wanted to finish this journey with a sweet recipe.West Bengal is in the eastern region and its the 4th most populous state.
Bengali cuisine is famous for its sweet and the first thing come in my mind is rasagullas and rasamalai.I am an ardent fan of Bengali sweets.
Though I make rasmlai and rasgulla often somehow I couldn't post it for.,so I planned to post  for this BM.
As soon as I got mawa/khoya to make gulab jamuns for my son's class party,I changed my mind to make this Lavanga latika which I wanted to try since a long time.
I slighly tweaked the original recipe and made according to my family taste.Here goes the recipe.............................



Basic Information

Recipe Source  Sanolirecipes
Preparation Time 20-25 minutes
Cooking Time 30 minutes
Makes 10-12

 Ingredients

 For the dough/outer covering
IngredientQuantity
All puropse flour/maida1 cup
Melted butter/vennai3 tbs
Salt1/2 tsp
Waterto knead
Baking sodaa pinch
Cloves/lavangam10-12
Oil to fry

 For the filling
IngredientQuantity
Khoya/mawa1/2 cup
Sugar/sakkarai3 tbs
Desiccated coconut3 tbs

For the sugar syrup

IngredientQuantity
Sugar1/2 cup
Water1/2 cup
Cardamom powder/ellakai1 pinch



Method

Prepare the dough by combing everything except the cloves and oil.Knead it to a stiff dough with water.Cover it with a damp cloth.Let it rest for 10-15 minutes.


Meanwhile in a microwave safe bowl take the khoya,sugar and desiccated coconut and keep in a microwave high for 2 minutes,The stuffing is ready.
Make the sugar syrup to a single thread,add the cardamom powder and keep it aside.


Now divide the dough into 10-12 equal parts and on a floured surface roll into a 3 inch disc.Keep a spoonful of stuffing,fold the sides as shown and again fold it.Gently press the clove on it.Continue it for the rest of the dough.


Heat a pan with medium flame and drop 3-4 prepared pocket,deep fry it till it becomes golden and crisp.
Remove it and drop the fried one in the sugar syrup,let it soak for 3-4 minutes.Place it on a plate,let it cool down completely.


Store it in an air tight container in the refrigerator.


Enjoy...............................................



  • Addition of desiccated coconut is purely optional.
  • Instead of cardamom powder,saffron can be used for the sugar syrup.
  • Fry it in the oil in a medium flame to get a nice golden color.








Sumber http://www.naliniscooking.com
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